Smokin-It User Forum!
Recipes => Poultry => Topic started by: Lcole on December 13, 2017, 10:47:27 PM
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Yay or Nay? I’ve tried searching and haven’t seen really any posts.
I’ve used it for frying turkeys and they turn out awesome. If so let me know your recipe.
If no just stick with the usual brine stuffing and poultry seasoning listed at the top.☝️
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I brine a turkey 24 hours, rub the bird & always inject. Have been doing it 5 years maybe 15 turkeys & the results range from excellent to superior. Have brought turkey to dinners where someone else fried a bird & all that would be left were bones with plenty of fried turkey leftover.
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Creole butter injection every turkey. Never brine. Inject the night before and rub with garlic and Cajun seasoning.
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The few times I tried an injector on a turkey I got little pockets of flavor that didn't spread to the surrounding meat. Part of that may have been my technique part may have been the store bought injection . I prefer a flavorful brine with 50/50 salt/sugar, at one cup each per gallon of water.
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+1 with Pork Belly. Same recipe on the brine. I added some poultry seasoning (no salt) and paprika to the bird before smoking.